Vegetable Calzone

🛒 Ingredients

• All-purpose flour 120 g · 432 kcal
• Water 70 g · 0 kcal
• Olive oil 8 g · 70 kcal
• Active dry yeast 2 g · 7 kcal
• Part-skim ricotta cheese 60 g · 90 kcal
• Low-moisture part-skim mozzarella cheese 60 g · 150 kcal
• Fresh spinach 30 g · 23 kcal
• Red bell pepper 40 g · 12 kcal
• Onion 20 g · 8 kcal
• Cremini mushrooms 40 g · 9 kcal
• Garlic 3 g · 4 kcal
• Marinara sauce 25 g · 11 kcal
• Egg 5 g · 8 kcal

👨‍🍳 Instructions

1. To prepare the dough, combine flour, yeast, a pinch of salt (not in ingredients list), water, and olive oil in a large bowl or stand mixer; knead until a smooth, elastic dough forms, about 5-7 minutes. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. While the dough rises, prepare the filling. Sauté diced onion, bell pepper, garlic, and sliced mushrooms in a pan with a little olive oil until softened. Add fresh spinach and cook until wilted, then remove from heat and let cool slightly.
3. In a separate bowl, combine ricotta cheese, shredded mozzarella, the cooled sautéed vegetables, and marinara sauce. Mix well and season with a pinch of salt and pepper (not in ingredients list) to taste.
4. Preheat oven to 200°C (400°F). Lightly flour a clean surface, then punch down the risen dough and divide it into two equal portions. Roll each portion into a circle about 25 cm (10 inches) in diameter.
5. Spoon half of the vegetable and cheese mixture onto one side of each dough circle, leaving a 2 cm (1 inch) border. Fold the other half of the dough over the filling to form a crescent shape, then carefully crimp the edges to seal.
6. Place the assembled calzones on a baking sheet lined with parchment paper. Whisk the egg and brush a thin layer over the top of each calzone for a golden finish. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.
7. Once baked, remove from the oven and let cool for a few minutes before serving. Serve hot with extra marinara sauce for dipping, if desired.